After all those delicious pictures on next level Indomie dishes we had to make some too. Lamb chops are pretty reasonable in the supermarkets. We found some frozen cutlets for about RM15 (enough for a quick meal for two) and some chilled… More »
Ayam Masak Merah is a dish loved by Malaysians of all ages and there are many variations available out there. This version we made was sans tomato ketchup but we replace it with a good jarred tomato sauce or you can use passata. We… More »
How on earth can you improve the already lip-smacking delicious pisang goreng? Well by adding cheese on top of course. Perfect Italiano Pizza Plus has the gooeyness and subtle sharpness that complements the sweet crunchiness of a pisang… More »
Macaroni and cheese is often a household favourite and simple to whip up especially when you use something convenient like ANCHOR Cheddar Cheese Slices. We made it even more EXTRAordinary by stuffing it into pastry for a curry puff… More »
Add some zest in your food with this tangy and delicious Marmalade Chicken recipe. Crispy chicken is slathered in a marmalade sauce that will make you lick your fingers. It’s super easy to make, quite healthy and takes up no… More »
This Holiday season, impress your guests with these tangy-spicy chicken wings recipe. The Szechuan peppercorns add a fuzzy, spicy and warm kick that perfectly plays off with the sweet and jammy cranberries. Perfect as an appetizer… More »
Who would’ve thought such a simple recipe with just a few ingredients can be so stonkingly delicious? Well… us, of course! And we’re sharing this recipe with all of you because it’s just too good. Best of all,… More »
Most people would know this dish from a famous cartoon. Ratatouille is a traditional French dish made with plenty of vegetables. This version adds in Asian spices for a little more pizzaz. It’s easy to make and tastes delicious… More »
Give you chook a little oriental massage and it’ll comes out all delicious! More »
This simple marinade is left to sit with the lamb overnight to infuse it with the briny flavours of cencalok. More »
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